Coordinate the food service program, in keeping with nutritional guidelines, residence policies and food service budget. Order and prepare food, dining service, food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees.
Food and Inventory
Plan weekly menus in accordance with the residence policies and procedures, and incorporate a variety of nutritional foods and foods in season.
Maintain an adequate inventory of foods and supplies from residence-approved vendors within a financial budget.
Food Preparation and Dining Service
Prepare and cook food in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preference.
Present food in an appetizing and attractive manner.
Assist in fostering residents’ independence with eating by providing adaptive equipment when needed.
Ensure that food is delivered on time and in a pleasant manner and within budget.
Visit with residents at each meal when available and ensure quality service.
Prepare food and coordinate food service for special events as requested.
Encourage residents to participate in the food service program and provide a forum for their input.
Assist with other duties as assigned.
Regulatory Compliance and Sanitation
Ensure compliance with HACCP, local health department regulations and the residence policies and procedures.
Maintain a clean, organized and safe kitchen environment.
Ensure proper storage and handling of food in accordance with infection control standards.
Hiring, Supervising and Training
Participate in the recruitment and hiring of food service employees.
Supervise food service employees, and ensure adequate staffing in the food service department.
Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees.
Conduct regular performance appraisals with employees.
Ensure appropriate handling of on-the-job injuries as reported by employees.
Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies and training programs.
Minimum of one year experience as a chef/cook
Supervisory or management experience preferred
Current food service sanitation certificate
Desire to work with older adults
State food-handling and kitchen regulations
Fire and Safety procedures
Operation of kitchen appliances